According to Cornell professor emeritus of food science Joe Regenstein ’65, M.S. ’66, consumer fears about genetically modified food are mostly misplaced. He spoke at Mann Library Feb. 18.
The jury is out in terms of the effectiveness of high-intensity focused ultrasound to create prostate cancer, according to Weill Cornell Medicine researchers.
Each year $160 billion worth of wasted food ends up in America's landfills. A Cornell economist has received a two-year, $500,000 USDA grant to get consumers and food distributors to squander less.
Cornell University became part of a coalition to help enhance the quality of life for working parents and their newborns at the Clinton Global Initiative meeting Sept. 29.
Horticulture professor Phillip Griffiths is working to fight black rot in the sukuma wiki, a staple crop in sub-Saharan Africa, by cross-breeding with similar plants that resist rot.
ZYMtronix, a startup company with roots in Cornell-developed technology and operating in Cornell’s McGovern Center for business development, has signed an agreement with Codexis, a major producer of pharmaceutical enzymes.
A national commission that included leaders from CALS announced May 16 a comprehensive, coordinated effort to solve food and nutrition security challenges that pose humanitarian, environmental and national security risks.